Creamy, tangy Mexican Street Corn Dip is packed with sweet corn, lime, spices, cilantro, and cheese. It comes together fast, and you’ll watch it disappear even faster! If you are familiar with Mexican Elote, you know how addictive the flavors are! Roasted corn on the cob is slathered with mayo, chili powder, cheese, and lime. This dip combines all those beloved flavors of that classic dish into one delicious chip dip! It’s easy to make and eat, and it’s always a crowd favorite. Make it with me!

What You’ll Need To Make Mexican Street Corn Dip

• 3-4 cups corn (shaved off the cob or frozen)
• 1 Tablespoon olive oil, for frozen corn
• 1/4 cup mayo
• 1/4 cup sour cream
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 teaspoon garlic salt
• 1/4 cup diced red onion
• 1/2 cup chopped cilantro
• 1 diced jalapeno
• 1/4 cup crumbled cotija cheese

How To Make Mexican Street Corn Dip

1. If using fresh corn, husk it and roast it on the grill for 5-6 minutes, until charred on the edges. If using frozen corn, heat the skillet over medium heat with olive oil until the corn is cooked through and charred.
2. Stir together mayo, sour cream, lime juice, chili powder, smoked paprika, and garlic salt.
3. Add in the red onion, cilantro, jalapeno, cotija, and roasted corn. Toss to combine. Garnish with cilantro and cotija cheese. Serve warm or cold with tortilla chips. Enjoy!

Other Dips To Try

If you love this, give these other summer side dips a try! The million-dollar dip and cowboy caviar are other recipes that are always crowd favorites.

• Cowboy Caviar
• Buffalo Chicken Dip
• Burrata Bruschetta Dip
• Million Dollar Dip
• Nacho Chicken Dip
• Easy Fruit Dip

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Yield: 6 servings

Mexican Street Corn Dip

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This Mexican Street Corn Dip is sweet, tangy, and extra delicious. Made with roasted corn, cilantro, lime, spices, and cotija cheese.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 3-4 cups corn (shaved off the cob or frozen)
• 1 Tablespoon olive oil, for frozen corn
• 1/4 cup mayo
• 1/4 cup sour cream
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 teaspoon garlic salt
• 1/4 cup diced red onion
• 1/2 cup chopped cilantro
• 1 diced jalapeno
• 1/4 cup crumbled cotija cheese

Instructions

1. If using fresh corn, husk it and roast it on the grill for 5-6 minutes, until charred on the edges. If using frozen corn, heat the skillet over medium heat with olive oil until the corn is cooked through and charred.
2. Stir together mayo, sour cream, lime juice, chili powder, smoked paprika, and garlic salt.
3. Add in the red onion, cilantro, jalapeno, cotija, and roasted corn. Toss to combine. Garnish with cilantro and cotija cheese. Serve warm or cold with tortilla chips. Enjoy!